Ingredients with Measurements:
- 1 cup Semitenero Loiano (or any other short pasta)
- 1 can chickpeas, drained and rinsed
- 2 medium carrots, peeled and diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups vegetable broth
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the diced carrots, chickpeas, cumin, smoked paprika, salt, and black pepper. Stir to combine and cook for another 5 minutes.
3. Add the Semitenero Loiano and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 10-12 minutes or until the pasta is cooked through.
4. Stir in the chopped parsley and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 8g
Carbohydrates: 50g
Protein: 12g
Fiber: 10g
Sugar: 7g
Substitutions for ingredients:
- Semitenero Loiano can be substituted with any other short pasta.
- Vegetable broth can be substituted with chicken broth or water.
- Chickpeas can be substituted with any other canned beans.
Variations:
- Add diced tomatoes for a more tomato-based sauce.
- Add spinach or kale for extra greens.
- Add cooked chicken or sausage for extra protein.
Tips and tricks:
- Make sure to rinse the chickpeas well to remove any excess salt.
- If the pasta absorbs all the broth and becomes too dry, add more broth or water as needed.
- Adjust the spices to taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley, grated Parmesan cheese, or a drizzle of olive oil.
Pairings:
Garlic bread or a side salad.
Suggested side dishes:
Roasted vegetables or a side of rice.
Troubleshooting advice:
If the pasta is not cooked through, add more broth or water and continue cooking until pasta is tender.
Food safety advice:
Make sure to rinse the canned chickpeas well to remove any excess salt.
Food history:
Semitenero Loiano is a type of pasta that originated in the Emilia-Romagna region of Italy.
Flavor profiles:
This dish has a smoky, spicy, and slightly sweet flavor profile.
Serving suggestions:
Serve hot with a side of garlic bread or a side salad.
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Region: Italian